This creamy dessert has the yumminess of ice cream, but no need to make space in your freezer.
This dessert is an absolute guilty pleasure. I don’t make it very often, but when I do, it vanishes in no time. It is a recipe that I got from my grandmother.
The reason I call it a “guilty pleasure” is because it is literally the only thing I make that uses a mix of any kind. I have made a couple alterations from the original that my grandmother gave me, but I really can’t make any more changes than that, or it simply won’t be the same dessert that I grew up enjoying.
Watch this dessert be made here:
Let the dessert chill another half hour in the fridge, and then enjoy!
- 50 Ritz Crackers, crushed
- 1 stick (1/2 c) butter, melted
- 1½ c milk
- 2 3.4 ounce packages of vanilla instant pudding mix
- 1 quart vanilla ice cream, softened
- 1 pint heavy whipping cream
- ⅓ c powdered sugar
- 1 tsp vanilla
- 1 chocolate & toffee candy bar (Heath, Skor)
- To begin, preheat your oven to 350 degrees.
- Combine the butter and cracker crumbs in a dish, and press them into the bottom of a 9x13 baking dish. Bake for 10 minutes.
- Cool completely.
- Scoop your ice cream into a bowl and let it sit on the counter while you do the next part.
- In a mixing bowl, beat together the milk and pudding mixes until smooth.
- Beat in the ice cream until all combined and smooth.
- Spread the mixture over the crust, and then chill for an hour.
- In a chilled mixing bowl, beat together the whipping cream, powdered sugar and vanilla until stiff.
- Spread this over the top of the ice cream dessert.
- Chop up the candy bar, and sprinkle it over the top.
- Chill for another 30 minutes, and ENJOY!
Note - if this dessert needs to last more than a day, I recommend using stabilized whipped cream in place of the regular whipped cream in this recipe. You can find out how to easily make stable whipped cream in my recipe here: https://cosmopolitancornbread.com/stable-whipped-cream
My grandmother made hers with "Cool Whip" instead of real whipped cream. That is an option to, though I prefer the real thing.
Amount Per Serving: Calories: 305Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 55mgSodium: 176mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 4g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
This recipe was shared in Meal Plan Monday